I’m certain there is nothing more lovely on a cool fall day than a kitchen filled with the scent of cinnamon spice. Whipping up a loaf of Cinnamon Zucchini Crunch Bread is an easy way to enjoy a slice of sweet bread for a breakfast treat, packed in a lunch, or as an afternoon snack.
You can add a pinch of cardamom, cloves or nutmeg if you like, and to make the bread vegan or dairy-free, substitute the buttermilk with unsweetened, non-dairy milk; stir in 1 Tbsp lemon juice; and use a butter substitute. You can also make your own stand-in version of buttermilk by using the same ratio of milk to lemon juice.
Cinnamon Zucchini Crunch Bread
Yields 6-8 servings
Ingredients
- 1/2 cup unsweetened applesauce
- 1/2 cup buttermilk
- 1/4 cup vegetable oil (I prefer melted coconut oil.)
- 1 1/2 tsp vanilla extract
- 1 1/2 cups shredded zucchini
- 2 cups unbleached flour
- 3/4 cup sugar
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 1/2 tsp ground cinnamon
- 1/3 cup chopped walnuts or toasted pecans, divided
Topping Ingredients
- 3 Tbsp brown sugar
- 2 Tbsp rolled oats
- 1/8 tsp cinnamon
- 1 Tbsp butter
Instructions
- Preheat the oven to 350ºF. Grease a 9x5-inch loaf baking dish.
- In a medium mixing bowl, combine the applesauce, buttermilk, oil, vanilla and zucchini and stir until smooth. Set aside.
- In a small bowl, combine the topping with your finger or a fork to form loose crumbs. Set aside.
- In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, salt, cinnamon and half of the nuts until combined. Add the wet ingredients into the flour mixture and stir to combine.
- Spread the batter into the prepared dish and sprinkle with the topping and remaining nuts. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan.
Tip: Like extra sweetness? Add a quarter-cup of golden raisins for a nice touch.
